Twice as Nice
With warm weather on our doorsteps most every day, it's not uncommon for our family to enjoy a scoop or two of ice cream for dessert now and then. But, to make it special, I like to include a little chocolate chip cookie as a garnish. Did I say chocolate chip cookie? I actually meant double chocolate chip cookies:
These little gems are oh-so-soft and chock full of chocolate. Chocolate fudge pudding in the batter and a bag of chocolate chips means you'll have a lot of chocolate in a little cookie. You could use a larger disher, but I like using one that gives me a bunch of little cookies (under 2 inches in diameter) so that I can have a few on their own as a treat or nestle one on top of a scoop of ice cream or a dish of pudding. They are great at bringing smiles to the table!
Now, the method for keeping these cookies soft is the combination of butter, two kinds of sugar, and pudding mix. You can change the kind of pudding mix and add-ins to create different flavor combinations, but chocolate is a family favorite of ours and something we have on hand pretty often. It's just hard not to keep popping them into your mouth sometimes!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 (3.4 ounce) package instant chocolate fudge pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 12 oz. semisweet chocolate chips
Preheat the oven to 350 degrees F. Sift together the flour and baking soda. Set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop the cookies by rounded spoonfuls onto ungreased cookie sheets. I like to use a small ice cream disher to form the cookies and placing them on a silicone baking mat helps with release and cleanup.
Bake for 10 to 12 minutes in the preheated oven. The edges of the cookies should be crisp and set. Cool for 2 minutes on the cookie sheet before removing them to a rack to cool completely before storing in an airtight container.
- Yields: About 4 dozen small cookies or 3 dozen medium cookies
- Preparation Time: 30 minutes